Vegetable and bean soup
2 x 400g tins chopped tomatoes
2 litres vegetable stock
4 carrots, peeled & diced
2 x 420g tins mixed beans, drained and rinsed
175g spinach
1 tbsp red pesto
Put the tomatoes into a saucepan along with the stock. Bring to the boil, then turn down the heat and add the carrots. Gently simmer until the carrots are cooked (about 15 minutes).
Stir in the beans and spinach, then heat until the spinach has wilted. Spoon in the pesto, then gently mix into the soup. Serve piping hot.
This recipe is brought to you by Unislim
Serves
6
Main ingredients
Beans, Vegetables
Recipe Type
Soups, Dinner, Easy, Family Dinners, Healthy, Quick Meals, Vegetarian
Level of Difficulty
Easy
